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FOR THE SOUP:
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1. Heat oil in a large skillet over medium-high heat.
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2. Cut all of the vegetables into small pieces, place in a large skillet and saute them slowly - about 12 minutes.
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3. Add hot water (broth if preferred) and salt to taste and cook another 12 minutes.
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4. Transfer the mixture to a food processor, add tofu and process 'til smooth
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5. Add more water or broth as needed to get to your desired soup consistency.
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FOR THE WHITE POLENTA:
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1. In a large pot, mix the water and salt.
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2. Slowly add the cornmeal, stirring rapidly*.
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3. Bring to a boil then turn heat to medium-low and cook, stirring occasionally, until thickened (about 20 minutes).
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4. Remove from the heat and stir in the cheese.
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5. Pour onto a platter or a large flat plan to a depth of about 1/3 inch and allow to cool for 30 minutes.
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6. Use a cookie cutter to cut out hearts.
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These may be served warm as is, or fried in butter (Polenta Brustula), but the color won't stay as white.
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* Note: Adding the corn meal before heating the water (the traditional method) helps to prevent lumps from forming.
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Note 2: I forgot to mention that the pink hearts were made by cooking the polenta in the water I used to cook beets. Also, a really lovely red comes from adding the tofu to tomato soup; I call that one 'Tomato Bisque'.
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Note 3: It would be good to warn you about invasive coloring of the beets; it gets on everything, the floor, the tablecloth, hands, even on the white hearts. Be careful!
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Note 4: I usually put another root in the soup: ginger root - just a few small slices, and a piece of lemon peel, though it's not a root .
